Hi All! I'm just full of questions today, I am looking for a tasty fondant recipe. I've been using MMF but everyone says it's too sweet. I have heard of Satin Ice, but its so expensive and I don't sell that many cakes to justify the cost of it.
Any homemade recipe ya'll would recommend?
I like one that I got off a Yahoo group called 3caketiers. If you join that you can get it. 
I don't know if I have permission to share it outside the group.
Rachel
Thanks Rachel! I just looked them up but it's not popping up in Yahoo Groups. Is it misspelled? 
PM me your e-mail and I'll invite you.
Rachel
Hi,
I too was looking for a fondant recipe that I felt comfortable serving. I used the homemade fondant recipe in the Wilton yearbook, made with gelatin and glycerin and it came out great! I flavored it with lemon juice and it was really not bad! I even served it at a tasting (bride wanted fondant look but didn't know really what it was) and it went over quite well. It also rolled out like a dream, easy to make and came out great the first time. I tried the MMF and finally after adding this and that and having holes or sticking, WAY too much prep time I tried this one and am very happy with it.. Good luck!
Joanie
Thanks Joanie! I've read that alot of people have tried it and it's been WAAAAAAY better than the premade Wilton stuff. I'm going to go ahead and try that one.
Has anyone tried white chocolate fondant? I heard about it, it sounds like it would taste way beter than regualr fondant, I haven't searched for the recipe yet.
I want to try a raspberry fondant, I think it's a raspberry white chocolate fondant. Has anyone heard of this?
Just wanted to let you all know that last night, I was the mixer queen. I made my first batch of gumpaste from scratch, decorated cookie royal icing and yea! My first batch of homemade fondant! I used the recipe for the European Fondant and I did have to add at least 1/4 cup of water instead of 5-6 tbsps like it said. I knew from the start that that was not enough water for 8 cups of powdered sugar! Its actually very tasty. Came out really smooth, was VERY easy and a beautiful white shiny, I did use the glycerin (its optional)
Just wanted to let you all know that last night, I was the mixer queen. I made my first batch of gumpaste from scratch, decorated cookie royal icing and yea! My first batch of homemade fondant! I used the recipe for the European Fondant and I did have to add at least 1/4 cup of water instead of 5-6 tbsps like it said. I knew from the start that that was not enough water for 8 cups of powdered sugar! Its actually very tasty. Came out really smooth, was VERY easy and a beautiful white shiny, I did use the glycerin (its optional)
Is that recipe on CC?
yes, look in the recipes forum and type in fondant and it should pop up.
where can one find glycerin?
Hobby Lobby sells it.
Michaels' sells it too, I think you can also use light corn syrup in it's place.
It's real funny that I signed in and saw this post because I was just going to post that I just tried Toba Garrett's Fondant Recipe that I found in the recipe section. I also think the MMF is WAY to sweet for my liking. (although I really don't eat a lot of cake myself). Kinda makes decorating a little easier
I found her recipe really easy, if not easier then the MMF, to make. It calls for Almond, Orange, or Lemon extract but I don't know why you wouldn't be able to sub any flavor. I tried the almond extract and it's really good. Not real sweet. It seems to have a good texture and softness to it but I haven't tried to decorate with it yet. I'm letting it sit right now and will try some roses a littel later (when the kids take a nap 
).
It's real funny that I signed in and saw this post because I was just going to post that I just tried 's Fondant Recipe that I found in the recipe section. I also think the MMF is WAY to sweet for my liking. (although I really don't eat a lot of cake myself). Kinda makes decorating a little easier
I found her recipe really easy, if not easier then the MMF, to make. It calls for Almond, Orange, or Lemon extract but I don't know why you wouldn't be able to sub any flavor. I tried the almond extract and it's really good. Not real sweet. It seems to have a good texture and softness to it but I haven't tried to decorate with it yet. I'm letting it sit right now and will try some roses a littel later (when the kids take a nap
).
Let me know how this works for you. I tried Toba's recipe once and it ripped like CRAZY 
I am wondering if I didn't add enough powdered sugar, or it just doesn't have the stretch the other fondants have. I'm curious how workable yours is.
It's real funny that I signed in and saw this post because I was just going to post that I just tried 's Fondant Recipe that I found in the recipe section. I also think the MMF is WAY to sweet for my liking. (although I really don't eat a lot of cake myself). Kinda makes decorating a little easier
I found her recipe really easy, if not easier then the MMF, to make. It calls for Almond, Orange, or Lemon extract but I don't know why you wouldn't be able to sub any flavor. I tried the almond extract and it's really good. Not real sweet. It seems to have a good texture and softness to it but I haven't tried to decorate with it yet. I'm letting it sit right now and will try some roses a littel later (when the kids take a nap
).
now this sounds like something I'd try... I'm not into the real super sweet stuff either and usually don't eat any of the cakes I make, which have been few and far between to date. (the decorating is fun) I'll give this one a try - the orange or lemon flavors sounds tempting to me!
I saw Satin Ice mention above - how does it differ from the fondant recipes on here? Is the hefty price a brand name kinda thing or is there some material difference?
I am making a baby shower cake for a friend of mine next week and was going to attempt to mold some items to place on the top out of fondant. If I mold them this weekend and let them dry will they still look nice when I put them on the cake next saturday?
Michaels' sells it too, I think you can also use light corn syrup in it's place.
Glucose is like a thicker light corn syrup. I did a lot of research on glucose in the last couple of weeks. I have not heard that glycerine is like corn syrup. Does anyone know for sure?
I have been told that they interchangable in Fondant recipes. But truthfully I use the glucose first. It is the way most recipes are made. and to another question about making your fondant pieces in advance, Go ahead. It will be fine.
oh I'm sorry! I always get the 2 confused. I meant corn syrup for the glucose! Not glycerin.
That's okay ~ I've been wondering what glycerine actually is and it's purpose. I'm going to have to do some research on it next. (I'll add it to my list )
Regarding the question about white chocolate and raspberry white chocolate fondant. I have used both and they are not easy to work with. It rips really easy. I love the taste, but it definitely is not good for making decorations. It takes too long to dry. I hope this helps.
Patrice
Ok I made my cake yesterday with Toba Garrett's fondant. I did not use the glycerin. I found it was easy to work with and if it started to dry out I would just work a little bit of shortening into it and it was like new. I covered my cake and made some ribbon roses.
I also don't really know what glycerin is and since I don't have a supplier close to me that carries it, I will do some research to see if it's worth ordering online.
HTH
I made Toba Garrett's fondant recipe on Friday and used it on a cake and for decorations on Saturday. I found it rolled nicely, covered the cake nicely (I rolled it paper thin and it didn't rip.) The key is kneading it until it is nice and supple before rolling it. I used vannilla for flavoring instead of the recipe reccomendations. I also kneaded in just a little salt to remove a bit of the sweetness. It had a nice mellow flavor when I used it on Saturday. It didn't seem too sweet. I think I like it better than MMF which I have also made before. I did use glycerin in my recipe because it is supposed to add stretchability to the fondant. I bought a bottle at Michael's but a lady in my class bought her glycerin at the drugstore. It says right on the bottle that you can ingest it.
You can get glycerin from any pharmacy. I get mine from a mom/pop store here. It is cheaper than Wilton's and I use it all the time.
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